Yields: 4 Portions
— 4 striped bass, whole (ask the butcher to remove the scales, gills, and guts )
— 1 pc. small yellow onion, peeled and chopped
— 1 pc. small carrot, peeled and chopped
— 1 rib celery, peeled and chopped
— 3 sprigs thyme
— 3 sprigs parsley
— 1 lemon, sliced
— 1 bun. scallions
— 4 tbsp. sweet butter
— ½ cup bacon, chopped into small pieces
— 3 leaves sage
— ¼ cup lemon juice
— zest from 1 lemon
— salt and pepper
1) Striped Bass Preparation: Lightly rinse the inner belly and head area with cool water until all the excess blood is removed. Pre-heat a roasting oven to 400 to 450 degrees or a convection oven to 350 to 400 degrees. Dress the fish by stuffing the inner belly with the carrots, celery, onions, herbs, and lemon. Then season very well with salt and pepper and put into the oven for about 15 to 20 minutes.
2) Sauce Preparation: Heat a medium sized frying pan over low heat. Add butter and wait until fully melted, then add the bacon. Slowly brown the bacon with the butter; this should take about 3 to 5 minutes. Make sure not to burn the butter, you are looking for a nice golden brown color. Once the butter turns brown, add the lemon juice, sage, and lemon zest. Season with salt and pepper and reserve until serving.
Garnish and Plating: Heat a large frying pan over medium to high heat. Once hot add 1 tbsp of cooking oil and add the scallions. When the scallions begin to brown, add 1 tea tbsp. of butter and toss pan until the butter is melted. Remove and drain all excess oil. When striped bass is finished, place whole fish on a serving platter. Spoon sauce over the fish. Garnish the plate with the roasted scallions.